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1.Before starting, read the recipe completely.
2.Refrigerated ingredients, ie butter and eggs
should be at room temperature before
mixing begins. Set these ingredients out
ahead of time.
3.Before starting your recipe preheat oven
to baking temperature recommended in
the recipe.
4.Assemble all ingredients and utensils
near the mixer.
5.To eliminate the possibility of shells or
deteriorated/off eggs in your recipe, break
eggs into a separate container first, then
add to the mixture.
6.When mixing egg whites, be sure the bowls
and beaters are thoroughly cleaned and
dried. As even the smallest amount of oil
on beaters or bowl may cause the egg
whites not to aerate.
7.Always start mixing at slow speeds.
Gradually increase to the recommended
speed as stated in the recipe.
8.Do not overbeat. Be careful that you only
mix/blend mixtures until recommended in
your recipe. Fold in dry ingredients only
until just combined. Always use the low
speed. At any stage of mixing, over beating
can cause toughness, close texture, lack of
rising or excessive shrinkage. Climatic.
conditions, seasonal temperature changes,
temperature of ingredients and their
texture variation from area to area all play
a part in the required mixing time and the
results achieved.
9.All recipes have been kitchen tested, but
should you find it necessary to vary the
ingredients or the size of the tin etc. allow
for a variation in cooking time. Always test
for doneness in baked foods before
removing from the oven or the cooking
appliance.
Cookery Tips for Best Results